Tortilla Española (Spanish Omelette)
A delicious way to satisfy your cravings for comfort food tonight!
Begin by peeling and dicing the potatoes into small cubes. Rinse them under cold water to remove excess starch.
In a medium pot, add water and bring it to a boil. Add a pinch of salt and the diced potatoes. Cook for about 10 minutes until tender.
While the potatoes are cooking, finely chop the onion.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Once the potatoes are cooked, drain and add them to the skillet with the onions. Stir and cook for an additional 5 minutes until they begin to brown slightly.
In a bowl, crack the eggs and beat them until well mixed. Season with salt and pepper.
Pour the beaten eggs over the potato and onion mixture in the skillet. Cook on medium-low heat until the edges start to set, about 5 minutes.
Carefully flip the tortilla using a large plate, the goal is to cook the other side. Slide the tortilla back into the skillet and cook for another 5 minutes until fully set.
Once cooked, remove from heat and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.
4 servings
- Add cheese for a rich and creamy texture.
- Incorporate fresh herbs like parsley or cilantro for added flavor.
- Experiment with spices like paprika or cumin for a unique twist.
- Ensure the potatoes are evenly diced for consistent cooking.
- Use a non-stick skillet to prevent the tortilla from sticking.
- Let the tortilla cool slightly before cutting to help it hold its shape.
- fat: 10 grams
- protein: 12 grams
- calories: 250
- carbohydrates: 30 grams
This dish provides a balanced mix of proteins and carbohydrates, making it a fulfilling meal choice.
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